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The meadery operates its own apiaries. They manage the bees and the land, ensuring total control from flower to bottle.

An Ethiopian honey wine fermented with gesho (a woody shrub) rather than hops or standard yeast.

Focused heavily on medalling in competitions to validate the quality of their mead.

A Melomel specifically using soft berries (raspberry, blackberry, etc.).

Mead flavored with spices or herbs (cinnamon, vanilla, hops, etc.).

Mead made specifically with apple juice/cider.

The broad category for mead fermented with fruit.

Honey, water, and yeast only. No added flavors.

Specializes in reviving ancient or cultural mead traditions and recipes.

Mead with low alcohol content, typically designed for easy drinking and higher refreshment profile.

Mead that is matured in wooden barrels (oak or similar) for flavor extraction and structural development.

Mead that is intentionally carbonated, either through secondary fermentation or forced carbonation.

Sources honey within a very tight radius of where the mead is produced and consumed.

Mead fermented using non-commercial yeast strains from the environment or raw materials.

Prioritizes organic honey, sustainable beekeeping practices, and minimal-intervention production.

Strong, bitter-sweet, woody, tannic, slightly smoky, very complex

Light, clean, sweet, vanilla-like softness, extremely neutral base honey

Fruity citrus-like notes, slight spice, faint coconut nuance

Light herbal floral, slightly savory, clean dry finish

Dark berry aroma, jam-like sweetness, mild tartness, rich floral base

Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region

Bright citrus perfume, sweet orange zest, clean floral finish

Cooling menthol, sharp herbal freshness, clean finish